Copycat of Starbucks® Lemon Bread


  • Cake:
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (4.3 ounce) package non-instant lemon pudding mix
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 8 ounces sour cream
  • 1/2 cup milk
  • 6 tablespoons freshly squeezed lemon juice
  • Icing:
  • 2 1/2 cups confectioners’ sugar
  • 3 tablespoons freshly squeezed lemon juice, or more to taste


Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.

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Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.

Whisk confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.